Monday, 13 March 2017

Yoghurt smoothie with kale (AIP)

After-school snack in a glass

While the dinner is getting ready a little (always) hungry caterpillar is lurking in the kitchen scanning what can be eaten. I try to make things interesting and diversify the options: baked kale makes the top of the list, pork cracklings come next, raw carrots or coconuts follow, and baked parsnip or plantain chips are also welcome. Coconut yoghurt is the treat of the week. I used to make yoghurt and banana smoothies (before going AIP < GAPS < VEGAN) a lot. Today, inspired by a fellow AIPer (Thanks Dorota!) I made yoghurt smoothie again, using coconut yoghurt and some other ingredients I could find in my kitchen. It is sweetened only with fruit (no added honey or dates). My 4YO was gulping it down without even asking what's in it and giving me a lovely wide smile with a greenish mustache at the end. Here it comes:

To make this kale infused yoghurt smoothie you will need (serves 2):
1 ripe medium banana (no green ends, brown spots are welcome)
1 medium apple, peeled and sliced or diced
2 heaped tbsp coconut yoghurt*
1 tsp collagen (optional)
a good pinch of cinnamon
1/2 cm fresh turmeric root
a good handful of black kale (cavolo nero)
some mineral or filtered water

1. Peel the banana. Peel and core the apple, slice or dice. Peel the turmeric and finely chop (alert: yellow fingers). Pull the kale off the stems.
2. Put all the ingredients into a tall glass container, add a good splash of mineral or filtered water (about a small glass), and insert a hand held blender and blend into a smooth drink.
3. Serve right away. Enjoy!

[*CoYo Coconut Milk Yoghurt Alternative, Natural INGREDIENTS: Coconut Milk (99%), Tapioca Starch and Pectin, Live Vegan Yoghurt Cultures.


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